4 eggs 4 tablespoons corn starch }4 teaspoon salt 1 teaspoon vanilla Puffs: Bring the water to a boil in a saucepan; add Crisco and stir until melted. Then add flour slowly stirring vigorously all the time. Boil until it forms a paste which clears the pan, turn into a mixing bowl and when cool add eggs one at a time beating each in thoroughly before adding the next. After the last egg is added beat vigor- ously about 5 minutes. Then drop by spoonfuls on Cris-j coed baking pan about 2 inches apart. Bake in quick oven (450°) 30 minutes. Do not open the door while they • are baking. This will make 12 puffs. * Fitting: Mix the sugar, cornstarch and salt together and add the beaten eggs. Add the scalded milk. Cook i mixture in a double boiler until thick, stirring constantly. ' Cool and add flavoring. Make a little slit in the side of j the puff near the bottom and put in the filling. Sprinkle | the top with powdered sugar. *" by ORANGE JUDD COMPANY All rights reserved C, ; i Contents Introduction. chap A Few Rules to Be Observed. **» I. Left-Overs of Fat i II. Stale Bread 8 III. Cold Coffee 28 IV. Cereal Left-Overs 34 V. Sour Milk 46 VI. Cold Potatoes 61 VII. Vegetables 70 VIII. Sauces and Sundry Additions to Rechauffes . 86 IX. Beef 94 X. Cold Veal 115 XI. Cold Lamb 120 XII. Pork and Ham 125 XIII. Poultry 132 XIV. Fish 145 XV. Stale Cake 153 XVI. Cheese 157 XVII. Left-Over Fruit 163 List of Illustrations FIG. Class at the New England Cooking School Brown and White Sandwiches Rice with Date Sauce Rice Croquettes .... Creamed Macaroni on Toast Brown Bread Steamed in Pound Cans 6. Doughnuts and Fried Leavings 7. Pear- Shaped Potato Croquettes String Bean Salad .... Croquettes and Cutlets Pressed Meat with Cucumber Garnish Mound of Lamb with Peas Cheese Straws and Rings 1. 2. 3- 4. 5- 8. 9- 10. 11. 12. JPAGE Frontispiece 3 37 40 44 48 53 67 77 9i 109 121 158 Introduction WHAT shall I do with the left-overs?" is a problem that faces every housekeeper at least once a day. The cook books on a kitchen shelf aid her slightly, but few suggest anything more than salads, croquettes and hashes. There are unclassified recipes that call for sour milk, cold potatoes or stale bread, but one finds every day in the refrigerator of a careful cook other remains which seem almost hopeless because they are small in quantity and varied in number. For such perplexed housewives this book has been prepared. Before beginning to compile these recipes, I turned for suggestions to a number of women who had repute as good and economical cooks. I also began a course of training at the New England Cooking School of the Good Housekeep- ing Institute, giving special attention to the dainty and most appetizing methods of serving left-overs. Under the guidance of Miss Stella A. Downing, the efficient principal of the school, the widest variety possible of rechauffes were prepared. Standard recipes were adapted to certain food remains, while new recipes were tested and improved, from them the best have been culled. These recipes are not merely a compilation, they represent beyond recent work the accumulated knowledge of years of housekeeping and careful management, also every- day aid from good housewives in all parts of America, such as one must acquire in a decade of editorial work dealing with household problems.

AI-modernized reading of the original text

4 eggs 4 tablespoons corn starch }4 teaspoon salt 1 teaspoon vanilla Puffs: Bring the water to a boil in a saucepan; add Crisco and stir until melted. Then add flour slowly stirring vigorously all the time. Boil until it forms a paste which clears the pan, turn into a mixing bowl and when cool add eggs one at a time beating each in thoroughly before adding the next. After the last egg is added beat vigorously about 5 minutes. Then drop by spoonfuls on Crisco-ed baking pan about 2 inches apart. Bake in quick oven (450°) 30 minutes. Do not open the door while they • are baking. This will make 12 puffs. * Fitting: Mix the sugar, cornstarch and salt together and add the beaten eggs. Add the scalded milk. Cook i mixture in a double boiler until thick, stirring constantly. ' Cool and add flavoring. Make a little slit in the side of j the puff near the bottom and put in the filling. Sprinkle | the top with powdered sugar. *" by ORANGE JUDD COMPANY All rights reserved C, ; i Contents Introduction. chap A Few Rules to Be Observed. **» I. Left-Overs of Fat i II. Stale Bread 8 III. Cold Coffee 28 IV. Cereal Left-Overs 34 V. Sour Milk 46 VI. Cold Potatoes 61 VII. Vegetables 70 VIII. Sauces and Sundry Additions to Rechauffes . 86 IX. Beef 94 X. Cold Veal 115 XI. Cold Lamb 120 XII. Pork and Ham 125 XIII. Poultry 132 XIV. Fish 145 XV. Stale Cake 153 XVI. Cheese 157 XVII. Left-Over Fruit 163 List of Illustrations FIG. Class at the New England Cooking School Brown and White Sandwiches Rice with Date Sauce Rice Croquettes .... Creamed Macaroni on Toast Brown Bread Steamed in Pound Cans 6. Doughnuts and Fried Leavings 7. Pear- Shaped Potato Croquettes String Bean Salad .... Croquettes and Cutlets Pressed Meat with Cucumber Garnish Mound of Lamb with Peas Cheese Straws and Rings Frontispiece Introduction WHAT shall I do with the left-overs?" is a problem that faces every housekeeper at least once a day. The cook books on a kitchen shelf aid her slightly, but few suggest anything more than salads, croquettes and hashes. There are unclassified recipes that call for sour milk, cold potatoes or stale bread, but one finds every day in the refrigerator of a careful cook other remains which seem almost hopeless because they are small in quantity and varied in number. For such perplexed housewives this book has been prepared. Before beginning to compile these recipes, I turned for suggestions to a number of women who had repute as good and economical cooks. I also began a course of training at the New England Cooking School of the Good Housekeeping Institute, giving special attention to the dainty and most appetizing methods of serving left-overs. Under the guidance of Miss Stella A. Downing, the efficient principal of the school, the widest variety possible of rechauffes were prepared. Standard recipes were adapted to certain food remains, while new recipes were tested and improved, from them the best have been culled. These recipes are not merely a compilation, they represent beyond recent work the accumulated knowledge of years of housekeeping and careful management, also everyday aid from good housewives in all parts of America, such as one must acquire in a decade of editorial work dealing with household problems.

Left-overs made palatable